Contributed by Paula & Al

Oh. My! These are flipping delightful. AND, no flour! ☺ Thanks to the website, Running with Spoons, for creating it.

Ingredients:

• 6 Tbsp coconut oil (or butter, my preference)
• 6 oz Semisweet chocolate chips
• 2 large eggs, room temperature
• 2/3 cup coconut sugar (or granulated sugar)
• 2 tsp vanilla extract
• 1/4 cup unsweetened cocoa powder
• 3 Tbsp arrowroot powder (or cornstarch)
• 1/4 tsp salt

Preheat oven to 350 degrees.  Prepare an 8 x 8 baking pan by lining it with a sheet of parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Grease the foil, set aside.

Add coconut oil or butter & chocolate chips to a small saucepan over low heat. Stir until melted. Remove from heat, set aside to cool slightly.

Using a handheld mixer, or a stand mixer fitted with the whisk attachment, beat together eggs, sugar & vanilla extract until smooth & pale, about 2 minutes. Add melted chocolate mixture & mix until well combined. Reduce speed to low & add cocoa powder, arrowroot powder or cornstarch & salt. Mix until well combined, scraping down the sides of the bowl as necessary. Batter should be thick & smooth.

Pour batter into prepared pan, spreading it evenly. Bake for 25-30 minutes, until center is set. Remove from oven & let cool in pan for about 15 minutes before removing & transferring to a wire rack to cool completely. Cut into squares & devour.